Stuffed Bell Peppers Recipe

These vibrant stuffed bell peppers are bursting with flavor and wholesome goodness! Sweet bell peppers are filled with a delicious mix of creamy VegNature Tomatoes & Basil cashew cheese, hearty quinoa, and fresh zucchini and cherry tomatoes. A drizzle of olive oil and a sprinkle of seasoning bring it all together, creating a mouthwatering dish that's rich, satisfying, and 100% plant-based. Perfect for a quick weeknight meal or an impressive dinner side! 4 bell peppers (halved and deseeded)

• 1 Vegnature log (Tomatoes & Basil) cashew cheese

• 1 cup cooked quinoa

• ½ cup diced zucchini

• ½ cup diced cherry tomatoes

• 2 tbsp olive oil

• Salt and pepper to taste

Preheat oven to 375°F (190°C).  Mix the Vegnature log with quinoa, zucchini, and cherry tomatoes in a bowl.  Stuff each pepper half with the mixture and place on a baking sheet. Drizzle olive oil over the stuffed peppers and bake for 25–30 minutes.